Hot food is two kinds of "sex" distinguished by traditional Chinese medicine in diet and health preservation. Food has four characteristics: cold, hot, warm and cool. Among them, foods that can alleviate and eliminate cold syndrome are called hot foods. Chinese medicine believes that food has different tastes and functions.

I. Food category

Warmth: Sorghum, glutinous rice and their products.

Second, the vegetable group

Warm: lentils, vegetables, bean sprouts, mustard greens, coriander, pepper, leek, pumpkin, garlic sprout, garlic moss, garlic, onion, ginger, cooked lotus root and cooked white radish.

Third, animal food group.

Warm: mutton, dog meat, Monopterus albus, river shrimp, sparrow meat, goose eggs and pork liver. Warm-cheese.

Fourth, the fruit group

Warm: litchi, longan, peach, jujube, bayberry, apricot, orange and cherry.

Verb (abbreviation of verb) dried fruit

Warm: chestnuts, walnuts, sunflower seeds, dried litchi and longan.

Six, condiments

Warm: wine, fermented grains, brown sugar, maltose, mustard, fennel, pepper, osmanthus, black tea and coffee.

Cool and cold, warm and hot, have certain similarities in function. Only the role size is slightly different. In addition, some foods have a peaceful diet, which is called blandness. Foods that can relieve or eliminate heat syndrome are cold in nature; Foods that can relieve and eliminate cold syndrome are warm. It is generally believed that cold food has the functions of clearing away heat, purging fire and detoxifying, and is often used for fever. Most warm foods have the functions of warming middle warmer, supporting yang and dispelling cold, and are often used for cold syndrome. Vegetarian dishes have the functions of strengthening the spleen, appetizing and nourishing the body.